scald milk. dissolve cornstarch with little bit of milk then add to rest. Add in sugar and salt. While adding in egg stir quickly and vigorously to stop it from cooking too soon. Keep stirring until thickened and to stop pudding from burning to bottom of pan. A double boiler can be handy to do this easier. Add in last of milk til pudding is thickness desired. As pudding cools add in vanilla extract.
For a variety of flavours try:
Lemon - 1 Tablespoon lemon rind
Vanilla - 1/2 teaspoon almond extract
Butter scotch - 1 tablespoon butter replacing sugar with brown sugar
Chocolate - 2 tablespoon chocolate
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (133g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 35 (41%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12mg||4 %|
|Sodium 3536.6mg||122 %|
|Potassium 174.1mg||5 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8.3g|
|Protein 3.9g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 86
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